Pistachio Biscochitos

Biscochitos are a traditional Southwestern treat, typically spiced with anise and cinnamon. Beautiful, festive and packed with flavor, they feature a butter cookie base that is crisp on the outside and chewy on the inside. This particular variety adds orange and pistachio for extra zing and crunch. Recipe yields 5 dozen cookies.

In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine. Gradually add flour mixture; mixing well.

Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.

Preheat oven to 350°F. Roll dough out until 1/4-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets. Decorate with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp.

Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.

Wintermint Wafers

With westerly winds whipping in from the Rockies, the Central part of the United States can be quite cold and crisp this time of year. Wintermint Wafers capture the essence of wintry wind with the freshness of mint in a chewy, chocolatey and buttery wafer that is drenched in dark chocolate. Recipe yields 3 dozen cookies.

Ingredients

1 cup (2 sticks) butter, softened

1 cup confectioners’ sugar

2 teaspoons peppermint extract, separated

1/2 teaspoon salt

1 cup unsweetened cocoa powder

1-1/2 cups flour

1 pound semi-sweet chocolate, chopped

Sprinkles, if desired

Preparation

In large bowl, beat butter and confectioners’ sugar with electric mixer until light and fluffy. Stir in 1 teaspoon peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.

Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.

Preheat oven to 350°F. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchment-lined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely.

To prepare chocolate coating, place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in 1 teaspoon peppermint extract.